Preheat the oven to 350F and line a standard muffin tin with 12 baking cups. (Silicone baking cups work best with coconut flour; parchment cups tend to stick a bit.)

In a large mixing bowl, combine the coconut flour, eggs, orange juice, zest, maple syrup, coconut oil, vanilla, baking soda, and salt. Use a whisk to mix well, breaking up any clumps, then fold in the fresh cranberries.

Divide the batter among the 12 cups, then bake at 350F for 23-25 minutes, until the edges are golden the centers of the muffins feel firm to a light touch. Allow the muffins to cool for at least 20 minutes before serving.

Since these muffins are very moist, leftovers should be stored in the fridge for best shelf life, but bring them to room temperature again before serving for best flavor and texture.